INGREDIENTS
10 cloves
1 head garlic
16 oz
Brussels sprouts
1 cup
Butternut squash
1 can
Garbanzo beans, reduced sodium
1
Lemon
1 tbsp
Peanuts
1
Red onion, medium
1/4 cup
No sugar added natural peanut butter
1 tsp
Sriracha hot sauce
1 cup
Quinoa, cooked
1
Pepper, Freshly ground
1 tbsp
Olive oil
2 tbsp
Water